Chicken, Mushroom and Spinach Pies

Name: Chicken, Mushroom and Spinach Pies
Yield: Makes 6
Ingredients: 200 g(6 ½ oz) spinach, blanched, refreshed and excess water squeezed out; ½ teaspoon salt; 2 spring onions, sliced; 3 tablespoons sesame or olive oil; 3 tablespoons soy sauce; 3 tablespoons water; 500 g(1 lb) cold roast chicken, cut into 1 cm(½ in) chunks; 2 large handfuls mushrooms, thickly sliced; 1 egg, beaten; 400 g(14 oz) puff pastry, rolled to ½ cm(¼ in) thick

Preparation info

Makes
6

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

You’ll need to have deep muffin tins to make these cutest of pies. Otherwise, use regular pie tins. Go through your fridge and use leftovers to fill these pies. They are great served cold for lunches or picnics but they’re also good warm from the oven with fruit chutney.

Ingredients

2 large handfuls mushrooms, thickly sliced
3 tablespoons sesame or olive oil

Main course

Method

Preheat oven to 220°C/450°F/Gas Mark 6. Sauté mushrooms in oil, stirring to prevent sticking, until softened. Add soy sauce and water. Cook over a moderate heat until liquid has evaporated, then tip into a bowl with chicken. Roughly chop spinach and add to bowl with salt and spring oni